PCC Cowboy Beans

PCC Cowboy Beans

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  • 2 teaspoons high-heat oil
  • 1/2 pound lean ground beef
  • 1/2 onion, diced
  • 1 teaspoon minced garlic
  • 6 tablespoons canned diced green chiles
  • 4 strips cooked bacon
  • 1/2 teaspoon chili powder, or to taste
  • Pinch of chipotle powder
  • 1 (14-ounce) can pinto beans, drained and rinsed
  • 1/2 (14-ounce) can diced tomatoes
  • 1/2 cup Kansas City Barbecue Sauce
  • 6 tablespoons water
  • Salt and pepper, to taste


Heat oil in a soup pot over medium heat. Cook beef until browned, using a spoon to break it into pieces, about 5 minutes. Add onions and garlic and cook until onions are soft, about 5 minutes. Stir in remaining ingredients and bring to a boil. Reduce to a simmer and cook until flavors meld, about 30 minutes.

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